Monday, February 4, 2013

Chickpea Cookie Dough..wait, What?

Happy Superbowl Sunday!! Today I went a little cray-cray in the kitchen with dips. Not like chip dip, but DESSERT DIP. A co-worker of mine made Chickpea Cookie Dough the other week and I felt the need to spread the love. But for those that are coming to the party, I also made a Funfetti Dip that is more “main stream”…here are my recipes!

Peanut Butter Chocolate Chip Chickpea Cookie Dough

Ingredients:

2 cans drained, rinsed chickpeas

1/2 cup maple syrup

3/4 cup peanut butter

1 TBSP vanilla extract

1/2 cup chocolate chips

Directions:

Blend (the heck out of) the chickpeas. If you feel like committing to a real time commitment, shell the chickpeas first. This will allow the blend to be even creamier than the version I made (ain’t nobody got time fo’ that).

Add maple syrup, blend.

Add peanut butter, blend.

Add vanilla extract, blend. Continue blending until you get a texture that you like.

Place batter in container, add chocolate chips and fold in.

Refrigerate 1 hour to get a real cookie dough consistency. Enjoy with graham crackers or by the spoonful (my preferred method) :)

In a perfect world, this would all be organic. But, girls got a budget and this was already in the apartment!

Blend, blend, blend :)

Final Product.

Now, onto the main stream version of Dunkaroo Dip!

Funfetti Dip

Kid Tested, Adult Approved

Ingredients:

1/2 cup Funfetti cake mix

1/2 cup cool whip

3 TBSP vanilla yogurt

Directions:

Mix all ingredients together until there are no cake mix clumps.

Refrigerate for 1 hour and serve with Teddy Grahams

Tips:

I personally like a lot of cool whip to give it a really fluffy texture. Add as much as you want!

My favorite Teddy Graham is the chocolate chip kind.

Not the best picture, but this is the consistency it should look like!